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Directions

Sauté green onions and garlic in olive oil with a pinch of salt and pepper over medium heat until soft, 4 to 5 minutes. In a bowl, crumble the turkey and add the salt, pepper, and cumin. In a separate bowl, beat the eggs with the Worcestershire sauce and barbecue sauce. Add to the turkey. Add the onions, garlic, and any remaining liquid in the pan. This helps the burgers from getting dry. Add the Panko and combine gently by hand until all ingredients are thoroughly mixed. Separate into 6 patties and let them rest.

Grill the whole peppers until the skins are blackened. Immediately put them in a glass bowl and cover tightly with plastic wrap. Set aside until the skins are ready to peel off easily. Peel, core, and seed.

In the meantime, scoop the avocado out of the skins. Mash the avocados, leaving some of it chunky. Add the onions, garlic, cilantro, salt, pepper, cayenne pepper, cumin, and Tabasco sauce. Mix well. Add the lime juice and blend thoroughly. Cover and set aside.

Heat grill to high, brush with oil or spray with Pam, and put on the patties. Lower heat to medium-high. Cook for 4 to 5 minutes. Don’t move them until they are ready to turn. Turn gently with a spatula and your hand to make sure they don’t fall apart. Cook an additional 4 to 5 minutes and check for doneness. (I usually put an extra patty which I sacrifice to make sure it’s cooked properly.) Lower the heat to medium-low, add the cheese, and allow to melt. Brush a small amount of olive oil or mayonnaise on each bun half and lightly toast the buns. Put a scoop of guacamole and a slice of tomato on the bottom half of the bun. Place the burger on top. Place a slice of chili on top of the burger. Spread the mustard on the top half and cover the burger. Serve with pickle spears and enjoy.